As I try to improve my cooking and baking skills, I’m trying to make favorite basics that I usually buy but have never made from scratch. Now that I think of it I should make a list. It’s kind of embarrassing how many fundamental recipes I have never attempted (pie crust, roast chicken, steak at home, and on and on…)
I love angel food cake. It’s sweet without being too much, relatively low on the bad-for-you scale, at least as far as cakes go, and is so delicious with strawberries.
So instead of buying one from the grocery store I decided to give it a try. I had a couple dozen eggs left over from Thanksgiving weekend. I had grand plans of making a delicious egg casserole for my guests and went a little crazy in the Costco dairy case. We got to chatting in the evening (it’s made the night before) and I forgot. Sorry! Needless to say, I didn’t know what to do with dozens of eggs. Angel food cake is perfect because you use a dozen egg whites.
That’s a lot of egg whites – am I the only one that thinks they’re kinda gross? Luckily they turn into something magical.
When I mentioned to my husband that I was going to make an angel food cake, he asked for a chocolate angel food cake. I wanted to stick with the traditional but did make a yummy chocolate glaze so he can have the extra sugar he so craves.
The recipe I used was from America’s Test Kitchen Family Cookbook. I’ve mentioned before how it’s my first stop when looking for a recipe and this was clear and easy.
I had mixed results. Most importantly, it tastes delicious. Much more flavor than the grocery store versions I buy. It certainly doesn’t look as pretty though. That’s definitely my fault but I’m not exactly sure what I need to change. One thing for sure, I needed to rotate it during baking as recommended (I forgot). Look how crooked it was! whoops.
It’s also not nearly as tall and fluffy as it should be. I don’t know why that is. Maybe I stirred the batter too much when I was folding in the flour. Maybe I tapped the pan on the counter too many times. The recipe calls for that – likely to get rid of air bubbles. I did it a few times. Maybe that was too much. Anyone know why I have a sinking, sloping cake?
(pay no attention to the sinking hole in the middle)
The only negative was the time commitment. I read through the recipe but must have skimmed over the cooling time. The recipe is super simple and has little hands-on time but it needs to cool in the pan upside down for 2-3 hours (and this is after the egg whites are brought to room temperature and it bakes for 50 mins)! By the time I finished the cake and cooling, I decided to make the glaze the next day.
Doesn’t matter, it’s only the two of us eating it and it tastes so good I had two pieces today (so far)!